Description
What Is PGPR?
- Chemical identity: Ester of polyglycerol and polycondensed ricinoleic acid (from castor oil).
- Appearance: Viscous, brownish liquid with mild odor.
- HLB value: ~1–2, making it highly lipophilic and ideal for water-in-oil (W/O) systems.
Key Benefits
- Viscosity reduction: Significantly lowers yield stress in chocolate and fat-based systems, improving flow.
- Fat reduction: Allows lower fat content in chocolate without compromising texture or processability.
- Improved moldability: Enhances spreadability and mold release in confectionery.
- Stable emulsions: Supports W/O emulsions in cosmetics and industrial applications.
- Synergistic with lecithin: Works well in combination to fine-tune rheology.
Functional Roles
| Function | Description |
| Emulsifier | Stabilizes W/O emulsions in fat-rich systems |
| Viscosity modifier | Reduces yield stress and improves flow in chocolate |
| Fat bloom control | Helps maintain stable fat crystal structure |
| Processing aid | Enhances mold release and pumpability |
| Texture enhancer | Improves smoothness and mouthfeel |
Applications by Industry
- Food:
- Chocolate, compound coatings, spreads: Improves flow, reduces fat, enhances gloss
- Margarine and shortenings: Enhances plasticity and spreadability
- Cosmetics:
- Creams, lotions, balms: Stabilizes W/O emulsions and improves texture
- Industrial:
- Lubricants, metalworking fluids: Acts as dispersant and flow enhancer
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